Witty Dutchman Witbier- 12 gal - Beer Recipe - Brewer's Friend

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Witty Dutchman Witbier- 12 gal

149 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.56 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday October 1st 2024
1.045
1.013
4.2%
24.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 lb Belgian - Pilsner9.6 lb Pilsner 37 1.6 47.1%
4.80 lb Rahr - White Wheat4.8 lb White Wheat 39.1 3.2 23.5%
3.60 lb Rahr - Red Wheat3.6 lb Red Wheat 39.1 3.2 17.6%
28.80 oz Briess - Brewers Yellow Corn Flakes28.8 oz Brewers Yellow Corn Flakes 34.5 0.8 8.8%
9.60 oz Briess - Brewers Oat Flakes / Flaked oats9.6 oz Brewers Oat Flakes / Flaked oats 32.2 2.5 2.9%
20.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.68 oz Artisan - Northern Brewer1.68 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 24.85 100%
1.68 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 oz orange peel Herb Boil 10 min.
12 oz cracked coriander Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2.40 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Infusion 162 °F 155 °F 60 min
6.7 gal Strike 171 °F 171 °F --
4.8 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.56 gal (54.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.56 gal (6.25 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.65 30.6  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2.55 -10.2  
Remaining sparge water volume 8.71 34.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.56 54.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.36 65.4
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 155°F (68°C) for 60 min with (2.8 gal.) 10.6 L of 171°F (77°C) strike water. Sparge with pH-treated water at 168°F (76°C). Run off 6.5 gal. (24.6 L) wort and boil, adding hops and spices as specified. Whirlpool and chill to 65°F (18°C), then pitch yeast (no starter). Ferment 14 days at 65°F (18°C), then rack to secondary and hold an additional 5 days at 65°F (18°C). Raise to 68°F (20°C) and hold for 2 days, then cold crash and carbonate to 2–2.5 vol. (4–5 g/L) CO2.

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  • Last Updated: 2024-10-01 02:39 UTC